Glazed Cornmeal Lime Cookies

I went to Flour Bakery in Boston's South End for lunch on Sunday and enjoyed the most delicious cookie for its blend of savory/sweetness. It was none other than a glazed Cornmeal Lime Cookie.

Here's a recipe:

Cornmeal Cookies with Lime Glaze

cookies
1 cup yellow cornmeal (not stone-ground)
3/4 cup all-purpose flour
1/2 teaspoon salt
zest of 1 lime
7 tablespoons unsalted butter, softened
1/3 cup sugar
3/4 teaspoon pure vanilla extract
1 large egg plus 1 large egg yolk

lime glaze
juice of 1 lime
powdered sugar

Preheat oven to 350°F with rack in middle.

Whisk together cornmeal, flour, lime zest and salt. Beat butter, sugar, and vanilla with an electric mixer at medium speed, scraping down side of bowl occasionally, until pale and fluffy, about 5 minutes. Beat in egg and yolk until combined well. Reduce speed to low and add cornmeal mixture in a slow stream, mixing until just combined. Form dough into a 5-inch square and chill, wrapped in plastic wrap, until firm, about 30 minutes.

Roll out dough on a lightly floured surface with a lightly floured rolling pin into a 7-inch square (1/2 inch thick). Score dough in one direction with tines of a fork. Following scored marks, cut into 8 equal strips, then cut strips in half to form rectangles.

Bake on an ungreased baking sheet until bottoms of cookies are pale golden, 15 to 18 minutes. Transfer to a rack to cool completely, about 1 hour.

Mix together lime juice and enough powdered sugar to form a thin paste. Spread over cooled cookies and serve. Glaze will harden to a thin shell as it dries.

Image from Martha Stewart.